Tips to store fruit, vegetables and herbs to preserve freshness

Surely one of the saddest tasks in the kitchen is throwing away rotten, uneaten food. But the problem might not be a question of freshness from your local grocer and instead may be the way you’re storing your fresh produce. Some produce does better in plastic, others in a basket and yet others need water. Store your fresh produce with these tips that will save you money and the disappointment of good food gone bad.

In water

There’s a reason some vegetables and herbs are sprayed with water: It helps preserve their freshness. A good example is cilantro and parsley. Bright and flavorful, these two herbs do best when stems are placed in a jar of water, covered with a plastic bag and stored in the refrigerator, as do most fresh herbs such as sage or thyme. Scallions, delightful for adding as a finishing touch, also do well with this kind of treatment; so does asparagus.

Basil should also be stored in water with a plastic bag over the leaves and left on a counter out of direct sunlight. Refrigeration will make it go limp. If the water is changed every few days, you can also propagate basil. Once roots are two to three inches long, it can be transplanted to a sunny location or growing pot. Celery and carrot sticks for snacking should be kept in a container filled with water to preserve their crunch.

At room temperature

Not all produce and fruit should be stored in the refrigerator. Bananas, avocados, tomatoes, potatoes and onions all do well stored outside of the fridge. Tomatoes and bananas should be stored on the counter. Bananas emit a gas that can cause other produce to ripen too quickly, especially apples, so separate them from other produce. Onions and potatoes can be stored in natural basket in a cool, dark pantry, as can garlic.

Refrigerated

Without question, some produce must be stored in the refrigerator to preserve freshness. This includes lettuce, carrots, celery and berries. In addition to refrigeration there is some produce that needs to breathe; lettuce and spinach are two of them.

Lettuce and spinach that come in plastic tubs should be removed and placed in ventilated produce keeper. These keepers have an inner basket that allows air to circulate to preserve freshness. The plastic tubs they’re sold in often accelerate rotting, creating a slimy mess, so keep them stored, loosely, in a ventilated container.

Berries also need circulation, so a ventilated covered basket will help preserve their freshness. Carrots can be stored in the plastic bag they come in. Fresh carrots should have the tops cut off and stored in an unsealed plastic bag. And, according to experts, celery stays crisp and fresher longer when stored in foil.

Separated and prewashed

Separation is also important. Keep fruits and vegetables separate, as some fruits emit ethylene gas that can cause quick ripening. Prewashing can cause produce to rot, so be sure to wash just before use. A good dunking and spray of water before use or cooking can remove most dirt and make your vegetables ready for consumption -- and keep them fresher for longer.

(For more information, contact Kathryn Weber through her website, www.redlotusletter.com.)

(c) 2018 KATHRYN WEBER. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.